Originally made with Indian cottage cheese (paneer) this Tofu scramble is a perfect nutrient-rich vegan breakfast recipe. The vegetables and spices in it give you a healthy mix of proteins and vitamins with additional benefits of spices.
Good for all doshas
Prep Time: 5 Min
Total Time: 20 Min
Serves: 2 Person
Ingredients
- 1 cup hemp tofu (A great alternative to soy tofu)
- 1 inch of ginger – finely chopped
- 1 carrot – shredded
- 1 zucchini – shredded
- ½ tomato – chopped
- A small bunch or 1 cup of spinach
- 1 tbsp cumin seeds
- A pinch of turmeric
- A pinch of coriander powder
- Salt & pepper – according to taste
- 1 tbsp oil (sesame or coconut)
Method
- Heat oil in a pan and add cumin and ginger.
- When the seeds start popping add tofu and spices and stir fry for 2-3 minutes.
- Add carrots, zucchini, and tomato and cook until they are soft. Add extra water sparingly so it doesn’t burn.
- Turn off the heat and add spinach and cover for 1-2 minutes.
- Garnish with parsley and sunflower seeds.
Notes
Hemp tofu is a great source of protein and is safer than soy tofu.
Check out the Ayurvedic benefits of ingredients used in this recipe
Black Pepper | Coriander | Cumin | Ginger | Himalayan Salt | Spinach | Turmeric
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